Thai
Thai Yellow Chicken Curry
A mellow Thai coconut curry with chicken thighs, tender potatoes, onion, and a savory-sweet yellow curry broth.
6 servings · 20 minutes prep · 40 minutes cook
Ingredients
Yellow curry
- 2 cans full-fat coconut milk, unshaken
- 1/3 cup Thai yellow curry paste
- 2 lb boneless skinless chicken thighs, cut into 2-inch pieces
- 1 large yellow onion, cut into wedges
- 1 1/2 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks
- 1 cup chicken stock
- 3 tbsp fish sauce
- 2 tbsp finely chopped palm sugar
- 1 tbsp tamarind paste
To serve
- 4 cups cooked jasmine rice
- 1/2 cup cilantro leaves
- 1 lime, cut into wedges
Directions
Fry the curry paste
- Spoon the thick cream from the tops of the coconut milk cans into a Dutch oven. Cook over medium-high heat until glossy and beginning to separate, about 4 minutes.
- Add the yellow curry paste and fry, stirring constantly, until deeply fragrant and the oil begins to bead at the edges, 3 to 4 minutes.
Simmer and balance
- Add the chicken and toss until coated and opaque at the edges. Add the remaining coconut milk, onion, potatoes, and stock. Bring to a gentle simmer.
- Partially cover and simmer, stirring occasionally, until the potatoes are tender and the thickest chicken pieces reach 165°F (74°C), 25 to 30 minutes.
- Stir in the fish sauce, palm sugar, and tamarind. Simmer for 2 minutes, then taste: it should be savory first, gently sweet, and lightly tangy.
- Serve with jasmine rice, cilantro, and lime.
